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Table 3 Median contribution (%) of each food group to total choline intake of the sample (N = 681)

From: Choline intake and associations with egg and dairy consumption among pregnant women attending a high-risk antenatal clinic in South Africa: the NuEMI study

FOOD GROUP

Median contribution (%) and IQR

Meat and meat products

24.2 (14.9–34.6)

Cereal and cereal products

22.2 (16.3–30.7)

Eggs

11.7 (0.0–25.8)

Milk and milk products

8.3 (4.9–12.9)

Vegetables

6.2 (3.9–9.6)

Fruit

2.9 (1.6–4.6)

Composite dishes / recipes

2.5 (0.75–5.7)

Fats and oil

1.0 (0.3–2.3)

Fish and seafood

0.9 (0.0–3.3)

Soups, sauces, seasonings and flavourings

0.2 (0.0–0.8)

Sugar, syrups and sweets

0.1 (0.0–0.6)

Legumes and legume products

0.0 (0.0–1.9)

Nuts and seeds

0.0 (0.0–0.4)

Beverages

0.0 (0.0–0.0)

Baby foods

0.0 (0.0–0.0)

Therapeutic / special / diet products

0.0 (0.0–0.0)

Miscellaneous

0.0 (0.0–0.0)